Pick through crabmeat to remove any pieces of shell or cartilage. Stir in red pepper, scallions, eggs, mayonnaise, salt, pepper and tarragon. Add 1/2 cup of the cornmeal; place remaining cornmeal in a small bowl. Let mixture rest for 10 minutes. Using 2 tablespoons mixture for each, form twenty-four 2-inch crab cake patties. Shape with your hands and coat patties with remaining cornmeal. Heat 3 tablespoons of the oil in a large skillet over medium to medium-high heat. Cook 12 of the crab cakes for 3 minutes. Flip over and continue to cook an additional 3 minutes. Repeat with remaining 3 tablespoons oil and the 12 remaining crab cakes. Place on paper towels before serving with the Remoulade.